title: Digestibility, palatability and emotional status after ingestion of an iced dessert: analysis of subjective responses in 100 healthy volunteers.
abstract: Food choices are influenced by many factors, perhaps the most important being availability. However, the desire to consume one item over another may be viewed as an outcome of sensory hedonic likes, situation and current internal state. In a previous preliminary report, an improvement of joy and mood, associated with good data of digestibility and palatability, was observed in a group of 30 healthy female subjects who consumed a coffee-flavoured iced dessert immediately after a standardized meal. The aim of this study is to confirm the results previously obtained in a smaller population and to investigate whether any differences between male and female subjects could be observed concerning the digestive process and emotional status. One hundred volunteers, after ENT and psychological assessment, were asked to fill out a Psycho-Emotional Questionnaire to assess their basal emotional pattern before the consumption of an iced coffee-flavoured dessert after a standard meal. After the meal they completed an Organoleptic-Sensory questionnaire, a Dynamic Digestibility questionnaire and again the Psycho-Emotional Questionnaire. In our study, most of the 100 subjects found the tested coffee-flavoured iced dessert pleasant according to the Organoleptic-Sensorial Questionnaire (OSQ), in terms of taste, aspect, texture and smell; moreover, the Dynamic Digestibility Questionnaire (DDQ) showed a good digestive experience in 71 subjects. According to the Psycho-Emotional Questionnaire (PEQ), an improvement of joy, activation and mood, associated with good data of digestibility and palatability was recorded. All these observations are statistically significant and the results seem to show a positive correlation between pleasure in eating such a product and emotional status. No statistically significant differences were recorded between male and female subjects.
authors.affiliation: Physiopathology Department, University of Turin, Turin, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Garzaro
authors.forename: L
authors.initials: L
authors.lastname: Raimondo
authors.forename: G
authors.initials: G
authors.lastname: Pecorari
authors.forename: M
authors.initials: M
authors.lastname: Sensini
authors.forename: G
authors.initials: G
authors.lastname: Riva
authors.forename: A
authors.initials: A
authors.lastname: Palmo
authors.forename: C
authors.initials: C
authors.lastname: Giordano
mesh_terms: D000328:Adult; D000339:Affect / Q000502:physiology*; D000368:Aged; D003069:Coffee; D004063:Digestion / Q000502:physiology*; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D008875:Middle Aged; D057181:Pleasure / Q000502:physiology*; D012727:Sex Characteristics; D011795:Surveys and Questionnaires
chemical_list: D003069:Coffee